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Bakerita

My Best Chili

Featured Recipes· Recipe Index· Savory Dishes· Soup & Chili

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This recipe for My Best Chili is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

I bet you’re guessing you’re on the wrong website right now…right?? 😁 Chili is not usually the typical fare that you see around here…but, little known to most, lurking in the back of my recipe archives, are a couple savory recipes lurking around, just waiting to be discovered and devoured by you.

I posted the recipe for my “best chili” way back in December of 2010, only a couple of months after Bakerita was founded. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.

This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

I’ve made this recipe so many times over the years, and I’ve heard from some of you who it’s become a staple for as well. Since we’re heading firmly into cold soup territory where the weather is concerned, I decided to was time to finally update the photos, and give you a taste of one of my savory favorites.

Chili is one of my favorite cold weather foods – it’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too, and you could add a little sour cream and/or avocado if that’s your thing. Oooh…or serve it with cornbread, which makes pretty much the perfect meal for any chilly day, especially game day!

This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

My overzealous, newly blogging self named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili, because for me it’s perfect…but we all have different tastes. Like…I’m a bit of a spice wimp, so be sure to jack up the amount of chili powder if you want a lot of kick.

HOWEVER, my best is apparently the same as the best for a lot of you, because this recipe gets RAVE reviews. You guys have won chili cook-offs with it, had your chili-hating kids love it, and made XL batches to keep in the freezer all winter long. Just scroll through the comments to see how many people love this one.

And why it’s so dang good? This BEST chili is tomato-based with ground beef, crumbled Italian sausage, and it’s got BACON! It’s also loaded pinto and black beans, and a whole load of spices. It’s flavorful, warming, easy, and delicious. The best kind of meal, right?

This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

I always try to let this cook for as long as I can. It can be done in about 2 hours, but with chili, I always think that low and slow is the way to go to get a thick, flavorful chili. It’s great the day of, and I think the leftovers are even better because it gives a little time for the flavors to meld and get even more bold.

I hope my favorite, best chili recipe will be loved by you and help warm your soul a bit in this cooler weather! Enjoy :)

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This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
4.98 from 39 votes
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My Best Chili

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Author Rachel Conners

Ingredients

  • 2 pounds ground beef I used leaner beef with 5% fat
  • 1 pound bulk Italian sausage mild, casings removed
  • ½ pound bacon
  • 2 (15 oz) cans kidney beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 2 (28 oz) cans diced tomatoes with juice
  • 1 (6 oz) can tomato paste
  • 1 large yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 2 cups beef stock see Notes
  • 3 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce make sure to find gluten-free if necessary, or leave it out
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika

Instructions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
  3. To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
  5. Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!

Recipe Notes

I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn't matter to you!

 

This recipe for My Best Chili is a major favorite around here! It's a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

Want more chili?!

If you don’t like beans or just want a beanless chili recipe, try my PALEO CHILI! Paleo Chili Recipe - Whole30

If you’re looking for a vegan chili recipe, try my WHITE BEAN VEGAN CHILI!
White Bean Vegan Chili


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Comments

  1. New York City Girl Expat in Tokyo says

    December 10, 2010 at 4:04 pm

    Oh isn’t chili just the best? The cornbread looks delish….nothing is more comforting than a nice bowl of chili, and southern corn bread.

    Reply
    • Angie says

      November 25, 2017 at 5:32 pm

      This was really good. Thank you

      Reply
      • Rachel says

        November 26, 2017 at 7:00 am

        So glad you enjoyed it! Thanks for the feedback :)

        Reply
        • Katie says

          January 28, 2019 at 10:01 am

          Came across this on Pinterest and wondering how many adults the recipe will serve? Will I need to double it for 10 adults? Thank you in advance!

          Reply
          • Rachel says

            January 28, 2019 at 11:13 am

            Hi Katie, depends on the serving sizes. It goes make a pretty big batch, but if you have some big eaters, you maybe want to make 1.5x the recipe or even double it. The leftovers are delicious too, so a big batch isn’t a bad thing :)

    • Kristen says

      December 4, 2017 at 9:23 am


      Are you able to put it in a crock pot?

      Reply
      • Rachel says

        December 4, 2017 at 10:52 am

        Yes you can definitely make it in the crockpot, just cook the meat and veggies first before transferring to let it simmer and cook.

        Reply
        • Marggie says

          December 11, 2017 at 12:10 pm

          Which veggies do you cook first? Gonna make tonight and do it in my crock pot, also should I put it on high or medium o, my crock pot?

          Reply
          • Rachel says

            December 11, 2017 at 12:42 pm

            Hi Margie, I’ve actually never made it in the crock pot, but it depends on how long you want to cook it. It could probably be done in about 4 hours on high, or about 6-8 hours on medium/low. I would cook the meat, onion, and peppers before letting it finish cooking in the crockpot. Enjoy!

          • Olive Harding says

            November 9, 2018 at 4:52 am


            I made this Chil the way it was written down, it was the best Chili! I made white rice and put spoonfuls of Chili over the rice for leftovers the next day. Thank you for the recipe.

          • Rachel says

            November 9, 2018 at 8:26 am

            So thrilled you’re loving it! Love the idea of serving leftovers with rice, too. Thanks for sharing your feedback, Olive!

    • Susan Day says

      December 7, 2017 at 11:16 am


      This was so good that the family begged me to make it again right away. I suspect it will be our go to chili recipe from now on.

      Reply
      • Rachel says

        December 7, 2017 at 11:20 am

        I’m so happy to hear that, Susan! Thanks for letting me know it was a hit with your family :)

        Reply
      • Scott says

        January 13, 2018 at 12:59 pm


        I loved you on The Partridge Family!!

        Reply
    • Marissa Perkins says

      October 15, 2018 at 6:27 pm


      I had been trying to perfect my chilli recipe for years and this one helped me accomplish that!! I didn’t use the sausage or bacon and substituted the beef for turkey and it still was the best chilli I ever made! Thank you for sharing!! My family loved it!

      Reply
      • Rachel says

        October 16, 2018 at 12:13 pm

        So thrilled to hear it’s the best you’ve had, even with the changes! Thanks for the feedback, Marissa.

        Reply
    • Megan says

      February 2, 2019 at 9:29 am

      Made this yesterday with my Dad! It was the best chili we’ve ever had. Thank you for sharing this recipe with us!

      Reply
      • Rachel says

        February 2, 2019 at 10:17 am

        So thrilled you and your dad are enjoying it, Megan!! Thanks for the feedback :)

        Reply
  2. Dan Minteer says

    April 30, 2011 at 2:59 pm

    Rachel, I made your chili today. It IS the best! We love it.

    Your website is fabulous. I plan to try more recipes.

    Reply
  3. David says

    September 9, 2015 at 1:14 am

    Sounds delish…

    Reply
  4. Gayle @ Pumpkin 'N Spice says

    October 5, 2016 at 3:27 am

    Chili is one of my favorite dishes to make when the weather get cooler. It’s such perfect comfort food. This looks SO good, Rachel! I love how hearty and full of flavor it is. Definitely my kind of meal!

    Reply
  5. Ashley says

    October 5, 2016 at 11:36 am

    Isn’t it amazing to see how far our photography has come over the years??? Crazy! It always blows my mind. ANYWAY! I love chili during the cooler weather and this sounds fantastic!

    Reply
    • Rachel says

      October 5, 2016 at 3:12 pm

      Haha it always makes me cringe to see my earliest photos, but I can’t delete them entirely because I’m nostalgic about them! So funny. Thanks so much, Ashley :)

      Reply
  6. Amanda says

    October 5, 2016 at 1:08 pm

    I’ve got my scarf on and I’m ready for cold weather comfort food like this! I’ve never had bacon in chili before. This is something. I need to experience!

    Reply
    • Rachel says

      October 5, 2016 at 3:11 pm

      It is SO good, Amanda! You’ll never go back :) thanks so much!

      Reply
  7. Laura @ Laura's Culinary Adventures says

    October 5, 2016 at 7:02 pm

    Yum! So hearty and perfect for fall!

    Reply
  8. Jessica @ A Kitchen Addiction says

    October 6, 2016 at 11:54 am

    This chili looks perfect for a cool fall evening!

    Reply
  9. Natasha @ Salt and Lavender says

    October 7, 2016 at 9:59 am

    My husband would LOVE this. Believe it or not, I’ve never made chili. I really need to make him one hahaha. I guess it just never really appealed to me even though I am a total carnivore and like everything in it (love beans too!). I’m just weird, I guess. Anyway, yours looks fabulous. Sharing!

    Reply
    • Rachel says

      October 7, 2016 at 11:17 am

      You need to make chili!! It’s so good and when you make it yourself, you can totally customize the spices to your preferences. Thanks so much, Natasha.

      Reply
      • Bonny says

        May 2, 2018 at 8:55 am

        Where’s thr recipe who ever pit thisbon Pinterest only put the comments there’s no recipe

        Reply
        • Rachel says

          May 2, 2018 at 11:01 am

          What do you mean? The recipe is in the post, about halfway down the page, above the comments. The recipe would not be on Pinterest.

          Reply
          • April says

            July 3, 2018 at 5:42 pm

            I had the same problem. The Recipe IS on Pinterest, that’s where I found it. But when you click visit it takes you to the comments and you have to scroll ALL the way up to see the recipe. In case anyone else is having trouble that’s how I found it :)

          • Rachel says

            July 4, 2018 at 9:39 am

            Hi April – thanks for sharing this. Sometimes people will pin after they leave a comment, and when that happens the URL adds a little tag that will take people who use that URL (via pinterest) right to the comment. Glad you figured it out! :)

  10. Mary Ann | The Beach House Kitchen says

    October 7, 2016 at 10:29 am

    Chili is a regular staple at our house during the fall Rachel. Perfect for football season! Can’t wait to try your recipe!

    Reply
    • Rachel says

      October 7, 2016 at 11:17 am

      I love making it during the fall, too Mary Ann! It’s the perfect leftover food :) Thanks so much.

      Reply
  11. Jessica says

    October 23, 2016 at 3:20 pm

    This recipe was a hit! We have a chili cook off every year at our church Halloween party, I only made the dish to be sure we had enough chili for all who came, I wasn’t really competing but I won the cook off! Well, your recipe won. There were about 20 entries, and some of the contestants have been competing for years! I told everyone I follow a recipe very well hehe. Thank you for sharing your talent! This is a recipe that will go into my regular cold weather rotation. And I’ll add your hashtag to my pic of the trophy on facebook.

    Reply
    • Rachel says

      October 23, 2016 at 8:40 pm

      Wow!!! That makes me so happy to hear, Jessica :) thanks so much for taking the time to let me know. It’s been a favorite of mine for years, so I’m happy to hear others appreciate it too. Can’t wait to see the trophy pic!

      Reply
  12. Rosie Duu says

    October 26, 2016 at 11:19 am

    Made this last night! It was amazing! I usually used a chili mix but decided to try something new. My hubby loves my chili but he really love this recipe! Thanks for sharing I will use you recipe from now own!!!! This one is a keeper!!!

    Reply
    • Rachel says

      October 26, 2016 at 1:03 pm

      Thank you SO much for your feedback, Rosie! I’m so happy that you and your husband loved it. It’s a keeper in my house, too! :)

      Reply
  13. Amy says

    October 30, 2016 at 10:25 am

    This looks delicious! Going to start it now and I can’t wait to taste it!

    Reply
    • Rachel says

      October 30, 2016 at 9:25 pm

      Hope you love it, Amy!

      Reply
  14. Britt says

    November 7, 2016 at 6:46 pm

    Is there a way to use this recipe but in a crackpot? Like browning the meat beforehand?

    Reply
    • Rachel says

      November 7, 2016 at 8:42 pm

      Good idea, Britt! I’ve never made it that way, but you definitely can. I would cook the bacon and brown all the meat and then add them into the slow cooker with all the rest of the ingredients. Cook on high for about 4 hours, or low for 6-8 hours. If you try making it in the slow cooker, I’d love to hear how it goes! Enjoy :)

      Reply
  15. Ellen says

    November 10, 2016 at 11:24 am

    I made this for a chili cook-off AND WON! Thank you. I would certainly recommend using “Better than bullion” for the beef stock. I also used red chili pepper from India which gave it quite a bit of heat, but not over bearing.

    Reply
    • Rachel says

      November 10, 2016 at 1:54 pm

      Woohoo! Congrats on your win, and thanks for stopping by to let me know :) I love this recipe, and I’m so glad you’re loving it too!

      Reply
  16. Katie says

    November 18, 2016 at 3:34 pm

    Oh…my…goodness. This chili is delicious! So many layers of amazing flavors. A few personal edits: I used hot sausage rather than mild, 1 can of IPA beer with the 1 cup of beef stock, and I added approx. 8oz of tomato sauce. I’ve always loathed making chili because I never succeeded in making it exciting, but I can’t wait to share with our guests were hosting tomorrow! You ROCK, Rachel!! THANK YOU THANK YOU THANK YOU

    Reply
    • Rachel says

      November 20, 2016 at 8:14 am

      SO happy to hear you love it, Katie! Your changes sound delicious, and I’m so glad you’re excited to serve it. I hope all your guests love it as well! You are so very welcome.

      Reply
  17. Michelle says

    November 26, 2016 at 8:02 am

    YUM!!! made this last night and it was truly amazing! the meat combo makes it so flavorful. i served it with grated cheddar cheese and garlic toast. i didn’t have a good chili recipe in my box yet, so this one is here to stay!! hubby loved it too :)

    Reply
    • Rachel says

      November 26, 2016 at 8:33 am

      I’m so happy to hear that you and your husband loved this chili recipe, Michelle! It’s my favorite :) sounds delicious with the cheddar and garlic toast, too. Thanks so much for taking the time to share your feedback!

      Reply
  18. Bailey says

    December 13, 2016 at 10:57 am

    This was the best chili I’ve ever had! It was my first time making any sort of chili, and it was delicious! My husband is a huge chili fan, and he said it was the best HE’D ever had!

    I’m adding it to the meal list this week! Thanks for sharing!

    Reply
    • Rachel says

      December 13, 2016 at 1:20 pm

      That makes me so happy to hear, Bailey! You’re making me crave another batch :) thanks for the feedback!

      Reply
  19. Katie @ Gettin' My Healthy On says

    December 29, 2016 at 7:44 am

    This is the chili recipe I’ve been searching for! My husband is very particular about chili, so I’ve been trying to find a go-to recipe for the future. I made a variation of this last night (I had to sub / exclude a few ingredients based on what I had), and it definitely did not disappoint. I think your claim of “Best” chili is spot-on. ;) Thank you for sharing!

    Reply
    • Rachel says

      December 29, 2016 at 8:05 am

      Yay I’m so happy to hear that it was a hit, Katie!! Thanks so much for sharing your feedback with me.

      Reply
  20. Amy says

    January 6, 2017 at 3:53 pm

    I think I may have just screwed this up. I just made it so it’s simmering. However, I was following the recipe for the beef cubes and added a cup of water per cube! So I put in 4 cups of that. Is there anything I could add or maybe pull out the water, so as not to destroy the recipe?

    Reply
    • Rachel says

      January 11, 2017 at 6:19 pm

      Hi Amy – sorry I’m just seeing this, I’ve been out of town without internet. I hope it turned out okay!

      Reply
  21. Tracy Douglas says

    January 8, 2017 at 1:24 pm

    Made Best chili recipe today for the game, we enjoy more “heat” so added red pepper flakes, amped up the chili seasoning and added Pleasoning Bloody Mary seasoning!! Cornbread on the side of course!! Oh and crockpot for the game this afternoon, delish!!

    Reply
    • Rachel says

      January 11, 2017 at 9:42 am

      So glad to hear you enjoyed it Tracy!! :) Thanks so much for sharing your feedback.

      Reply
  22. Cynthia says

    January 17, 2017 at 3:44 pm

    I love chili but mine never turns out very good. Tried this recipe Sunday. Really delicious! Definitely will be the only way I make it from now on! Thank you for sharing!

    Reply
    • Rachel says

      January 17, 2017 at 5:02 pm

      Awesome, I’m so thrilled to hear that Cynthia!! Thanks for sharing :)

      Reply
  23. Lau says

    February 24, 2017 at 5:22 am

    Hi! The recipe seems pretty delicious, but I don’t know if I messed up :( so…. I used the chili powder but it was from India, full 3 TABLESPOONS, and wow! It waaaayyy spicy, delicious, but not eatable… My question Rachel… Do you use like ready made “chili” as for the stew ready made (like taco mix) product or raw chili? In the case I can use the raw chili, maybe it should have been 3 Teaspoon instead? Help please! :) thanks!

    Reply
    • Rachel says

      February 24, 2017 at 8:11 am

      Hi Lau – I used a chili powder that’s from the bottle, not a packet, but it’s not pure powder from a chili pepper, it’s more of a spice blend. That’s what is generally referred to as chili powder here. A true chili powder (like cayenne powder, or what you used) would definitely make it much too spicy for my tastes at least. In my Paleo version, I only used 3/4 teaspoon of cayenne powder. That definitely seems to be the difference. Sorry for not specifying – I would start with about 3/4 teaspoon of your chili powder and add more to taste depending on how spicy you like it. Hope this helps! You also may want to refer to my Paleo Chili recipe and use the spices listed there instead, so you get all the flavor. Let me know if you have any other questions.

      Reply
  24. Molly says

    March 9, 2017 at 7:18 am

    THIS chili! It’s one of the best recipes I have ever tried. Kids and adults alike rave about it. Thank you!!!

    Reply
    • Rachel says

      March 9, 2017 at 10:32 am

      I’m SO happy to hear that, Molly! So glad it’s been a hit.

      Reply
  25. Lynn says

    September 3, 2017 at 2:17 pm

    This is definitely a keeper recipe! I have made this several times now and it is the best chili our family has ever had!

    Reply
    • Rachel says

      September 4, 2017 at 5:03 pm

      So thrilled to hear your family is loving it, Lynn! Thanks for your feedback.

      Reply
  26. Ashley says

    September 19, 2017 at 8:36 am

    What type of beer did you use?

    Reply
    • Rachel says

      September 19, 2017 at 9:55 am

      Hi Ashley, I just use whatever is in the fridge! Broth can also be subbed for the beer if you don’t have any on hand.

      Reply
  27. Sam says

    September 19, 2017 at 1:15 pm

    Oh my! I don’t do comments, but this time I can’t resist. This chili is going to haunt me in my dreams! I made it yesterday and made a point of following the recipe carefully (not my strong suit) and today we dived into this delicious meal. Loved it. Hubby to be went for seconds and well, I did too actually. I’m on a diet and you’re definitely not helping. O well, we all need to eat, right! I plan to make a huge batch for our family get-together next week, just to show off a bit.

    Thanks for sharing your recipe! Greatings, all the way from the Netherlands :)

    Reply
    • Rachel says

      September 20, 2017 at 9:45 am

      Thanks so much for your kind words, Sam! So thrilled to hear you’re loving it, and I hope your family all loves it next week :) thank you so very much for your feedback!!

      Reply
      • Sam says

        October 1, 2017 at 10:22 am

        They all went for seconds and thirds, some even fourths This is definitely going to be my go to party recipe!

        Reply
        • Rachel says

          October 2, 2017 at 10:39 am

          So glad to hear it, Sam!!

          Reply
  28. Sierra says

    October 5, 2017 at 8:20 pm

    Do I have to drain the diced tomatoes before adding them?

    Reply
    • Rachel says

      October 6, 2017 at 11:55 am

      Nope, just add them as is!

      Reply
  29. Lacie says

    October 18, 2017 at 4:29 am

    This is probably going to sound like such a noob question, but where do you get bulk Italian sausage? Is this link sausage you have to cut up?

    Reply
    • Rachel says

      October 18, 2017 at 6:53 am

      Hi Lacie, yes I just get a lb. pack of sausage from the meat section and then remove the casings for this recipe. Hope this helps!

      Reply
  30. David says

    October 22, 2017 at 7:04 pm

    Made this and it was excellent. I made some modifications based on ingredients on hand and added more cayenne to my taste, but great base recipe.

    Reply
    • Rachel says

      October 23, 2017 at 7:51 am

      So glad you enjoyed it David! Thanks for your feedback.

      Reply
  31. Marie Caudill says

    November 5, 2017 at 2:16 pm

    How long can you keep this chili in refrigerator

    Reply
    • Rachel says

      November 7, 2017 at 8:56 am

      It will probably last about 3-5 days in the fridge, or up to a year in the freezer!

      Reply
  32. Daisy says

    November 12, 2017 at 7:54 pm


    I made it. First time I made it without the chili package from the store. Loved it. A keeper.

    Reply
    • Rachel says

      November 13, 2017 at 8:32 am

      So thrilled to hear that Daisy!

      Reply
  33. Sherry Wolfe says

    November 19, 2017 at 6:38 am


    This was a big hit at our house yesterday!! Thank you for sharing.

    Reply
    • Rachel says

      November 19, 2017 at 6:42 am

      So thrilled to hear it, Sherry!

      Reply
  34. Lew Bryson says

    November 21, 2017 at 10:11 am


    I didn’t use your recipe, just took a look and compared it to the one I’ve developed over 30 years of making chili…pretty darned close! I’ll be trying that basil thing, never thought of that. I wanted to suggest something that I found made a big difference in flavor. When I cook the meat, and the fat renders, heat the pot and tilt it, shoving all the meat to one side as much as possible and letting the liquid pool on one side. Remove the liquid (I use a metal basting bulb; I’ve also used a spoon) and put it in a smooth-sided mug or a pyrex measuring cup. Put it in the freezer. After half an hour, you can peel off the congealed fat from the top and discard it. What’s left is concentrated flavor: meat gelatin, spices, browning, and just goodness. Add that back in, and it gives the chili an extra dose of richness. Been doing this about ten years now, and we can tell the difference. Try it!

    Reply
    • Rachel says

      November 21, 2017 at 7:10 pm

      Wow, such a compliment to hear that from such a seasoned chili chef! :) That does sound like an amazing trick – I’ll definitely be giving that one a try next time I make this recipe. Thanks for your words of wisdom, Lew!

      Reply
    • Amelia says

      November 9, 2018 at 6:21 am

      Wow, what a great tip! I am making today and will definitely try that.

      Reply
  35. Latasha Ibi says

    November 28, 2017 at 5:25 pm


    I made it and it is absolutely delicious… thank you

    Reply
    • Rachel says

      November 29, 2017 at 5:29 am

      So happy to hear you’re enjoying it Latasha!

      Reply
  36. Laura says

    November 29, 2017 at 2:22 pm


    I love this chili and it isn’t even done yet! I followed the directions all the way through except for the beer directions. I don’t drink but love cooking with it so I had a guy pick out a good bottle of beer I could add to it. He picked out a bourbon aged stout beer and I added the whole bottle with enough water to measure the 2 cups. I then added 3 teaspoons of beef base. I also added a couple of squares of very dark chocolate to the mixture. It’s only cooked for an hour and it’s already amazing! This might turn out to be my very favorite chili! Thanks for the recipe!

    Reply
    • Rachel says

      November 29, 2017 at 2:57 pm

      So thrilled to hear you’re loving it, your changes sound amazingly delicious! I hope you enjoy every bite :) thanks for the feedback, Laura.

      Reply
  37. Kacie says

    December 3, 2017 at 5:45 pm


    Oh. My. Goodness! First time making home made chili. We basically followed this to a T, we just cooked the meat and veggies first and put all remaining ingredients in the crockpot instead of stock pot (we didn’t have one large enough), and we used *jalapeno bacon* from the meat department instead of normal bacon. SO YUMMY! Thank you for the recipe!

    Reply
    • Rachel says

      December 4, 2017 at 9:29 am

      So thrilled to hear you enjoyed it! Thanks for your feedback Kacie :)

      Reply
  38. ann says

    December 5, 2017 at 6:58 am


    I made this in a crockpot last year abd brought it to work one snowy day now im k.own as chilli mamma. And asked to do it every time it snows. Its our confort food. Thank you.

    Reply
    • Rachel says

      December 5, 2017 at 9:28 am

      So thrilled to hear it’s become a tradition for you, what a lucky group of coworkers you have! Thanks so much for your feedback, I’m so happy to hear you love it.

      Reply
  39. Becca Ann says

    December 7, 2017 at 6:47 pm


    Wondering your thoughts on making this ahead of time and freezing it? Thinking of freezing it for our upcoming ski trip!

    Reply
    • Rachel says

      December 8, 2017 at 9:15 am

      It freezes and reheats wonderfully! Enjoy :)

      Reply
  40. Angela says

    December 8, 2017 at 12:01 pm

    If you want to leave out the beans do you still use the same amount of diced tomatoes and beef stock? I like them in but my husband only eats his chili the all meat way

    Reply
    • Rachel says

      December 8, 2017 at 12:08 pm

      I recommend checking out my similar but beanless chili recipe! Here’s the link: http://www.bakerita.com/paleo-chili/

      Reply
  41. Cynthia says

    December 13, 2017 at 3:41 am


    This recipe is the bomb! I cooked this for the family on last night and they enjoyed it. I did have to make some adjustments with the spices but not much!

    Reply
    • Rachel says

      December 13, 2017 at 7:27 am

      So thrilled to hear it was a hit with your family, Cynthia!

      Reply
  42. Kathleen says

    December 15, 2017 at 7:57 am

    This sounds amazing (like all of your recipes). How would it do in the freezer? Any tips??

    Thanks!

    Reply
    • Rachel says

      December 15, 2017 at 8:45 am

      Thanks so much Kathleen! I like freezing it flat in freezer bags for the easiest storage. Enjoy!

      Reply
  43. Brenda says

    January 6, 2018 at 6:21 pm


    Made a double batch 1st time I made it. Turned out amazing! 9 people all agreed on 1 thing!!! Thanks!!

    Reply
    • Rachel says

      January 7, 2018 at 6:37 pm

      So thrilled it was a hit! Thanks for your feedback Brenda.

      Reply
  44. Wilimena says

    January 18, 2018 at 5:09 pm


    It was absolutely THE BEST CHILI I HAVE HAD AND TRULY ENJOYED eating! Thanks

    Reply
    • Rachel says

      January 19, 2018 at 10:29 am

      Yay so thrilled to hear you’re loving it, Wilimena!!

      Reply
  45. Michelle G says

    January 23, 2018 at 2:51 pm

    This was AMAZING! My husband and I are the usual chili lovers in the house, but BOTH my teenagers absolutely LOVE IT!!! I will be making this again!!! Thank you!!!!

    Reply
    • Rachel says

      January 23, 2018 at 4:21 pm

      So thrilled to hear it was a hit with the whole family! Thanks Michelle :)

      Reply
  46. Tracy says

    January 29, 2018 at 11:09 am


    I was looking for something different from my regular chili recipe. This was a really nice change. I used apple wood smoked bacon from our butcher and smoked paprika (along with all your other ingredients), it gave it a nice smoky touch . I made this yesterday and after browning the meats and sautéing the veggies, I put mine in the crock pot and let it cook on low for the afternoon. I really enjoyed it – this has just kicked my regular (boring) chili’s butt!! Thanks for sharing!!

    Reply
    • Rachel says

      January 29, 2018 at 12:04 pm

      So thrilled to hear that you enjoyed it, Tracy! Always good to switch it up and try new recipes :) adding smoked paprika sounds so good!

      Reply
  47. Kurt says

    February 1, 2018 at 7:04 pm


    I very, very rarely make supper, as my wife does the majority of the cooking. I made this chili tonight and blew her mind! She loved it, the kids loved it — so good! Thank you for sharing.

    Reply
    • Rachel says

      February 4, 2018 at 9:08 pm

      Such a compliment! So glad this recipe was a hit with the whole family. Thanks for your feedback, Kurt.

      Reply
  48. Johnny Wackadoodle says

    February 4, 2018 at 11:38 am

    About how many beans are required for this recipe? My can of black beans had 145 beans but my can of pinto only had 124 beans. Can I use whole tomatoes and dice them myself or do I have to use cans of diced tomatoes? The recipe calls for 1 cup beer but I accidentally drank the beer and mistakenly put 1 cup vodka into the sauce. Do you think this will make a difference?

    Reply
    • Heather says

      February 10, 2018 at 11:52 pm

      Haha! Wackadoodle indeed!

      Reply
  49. Deborah says

    February 4, 2018 at 5:47 pm

    Wow, this chili was excellent! My new go to for sure. I did use the beer/broth combo. The only thing I added was a whole jalapeño while cooking. Everything else’s was by the recipe. The sour cream and cheese was perfect for a little more added flavor. Also very good with out! Thanks again for the recipe!!!

    Reply
    • Rachel says

      February 4, 2018 at 9:00 pm

      So glad you enjoyed the recipe, Deborah! Thanks so much for your feedback.

      Reply
      • JJ says

        February 21, 2018 at 10:12 am

        Hey Rachel , quick question and this may totally sound dumb . Is the parenthesis next to the ingredients like the. Beans the total number of ounces needed or per can ?

        Reply
        • Rachel says

          February 21, 2018 at 10:31 am

          Hi JJ, it’s the size of the can you’ll want to use, since can sizes can vary. Hope this helps clarify!

          Reply
  50. Terri says

    February 8, 2018 at 7:31 am


    Made this last weekend, turned out GREAT! Did not use the bacon, as I did not have any at the time. Great basic chili recipe! Thanks!

    Reply
    • Rachel says

      February 8, 2018 at 10:47 am

      So thrilled you enjoyed it, Terri! Thanks for your feedback :)

      Reply
  51. Heather says

    February 10, 2018 at 11:50 pm


    Thanks for this recipe! It’s now MY best chilli, too! It has the perfect amount of kick! I made four batches of it for my birthday party and I fed about 60 people. I had a full-on chilli bar with a large selection of toppings to make it more fun and stretch the chilli even farther. And buns. I’ll be making this again en masse!

    Reply
    • Rachel says

      February 11, 2018 at 7:44 am

      How fun to have a chili bar for your birthday – awesome idea! So thrilled to hear that you’re loving it, Heather :) thanks so much for your feedback!

      Reply
  52. Roxie says

    March 25, 2018 at 2:40 pm


    Is 8 servings 8 one cup servings?
    Thanks!

    Reply
    • Rachel says

      March 25, 2018 at 4:05 pm

      Hi Roxie, I don’t have the measurement amount per serving written down anywhere…that’s just how many servings we got out of it. Sorry!

      Reply
  53. Cathy P Preston says

    August 27, 2018 at 12:58 pm

    There are gluten free beers Angry Orchard is just one of several choices have a sister in-law who has to have gluten free stuff, so she is not left out of being able to enjoy what everyone else is having I always turn things gluten free

    Reply
  54. Megan says

    September 24, 2018 at 7:45 pm


    I did this. Fresh basil and oregano instead of dried. Half jar of Arribiata from Trader Joe’s instead of fresh/canned tomatoes and paste. Extra cup water and extra chili powder. No bacon or italian sausage, so I used roast beef in addition to ground beef. Black instead of pinto. I DID add brown sugar AND the two squirts of Sriracha annndd it’s amazing.

    Reply
    • Rachel says

      September 25, 2018 at 11:20 am

      So glad you made it work, Megan! Sounds delicious, so happy you enjoyed it. Thanks so much for sharing your feedback.

      Reply
  55. Malia says

    September 28, 2018 at 3:25 pm


    Just made this today and I’m eating now! This chili is amazing!! Thank you so much for this! Would you mind if I share it during one of my YouTube videos? I will give you full credit

    Reply
    • Rachel says

      September 29, 2018 at 9:12 am

      Thanks so much, Malia! Glad you’re enjoying it. Sure, you can share the chili please just don’t repost the recipe or anything, and give a link back to my site in the description.

      Reply
  56. Karina says

    September 28, 2018 at 7:54 pm

    I would just like to say, that prep time is not accurate. Took me 2 hours to get everything together.

    Good recipe though.

    Reply
    • Rachel says

      September 29, 2018 at 6:39 pm

      Hi Karina, sorry everything took so long for you – prep time can definitely vary person to person.

      Reply
  57. Kelly says

    September 29, 2018 at 8:26 am

    Can this be made in a crockpot?

    Reply
    • Rachel says

      September 29, 2018 at 9:20 am

      Yes, definitely! I would just follow the first two steps according to the recipe, and then combine that and the rest of the ingredients in a crock pot to finish cooking for 6-8 hours (or quicker if you’re doing it on high). Enjoy!

      Reply
  58. Lin Day says

    October 2, 2018 at 3:50 pm


    I made this the other night and it was amazing. I had to change it a bit because I didn’t have some of the ingredients. I know it’s not fair to do a review when you change the recipe BUT I cannot imagine how it would have turned out if I had ALL the ingredients. Didn’t have any sausage or bacon and only had pinto and great northern beans. IT WAS STILL AWESOME! My husband loved it so much that he ate it like regular chili with corn bread and he put it into burritos and ate it mexican style and also tried it over noodles. He told me “I think I’ll try it over cereal tonight…no just kidding!” He said this was the best chili he’s had. Thank you for such a great recipe and I look forward to trying it with the sausage and bacon.

    Reply
    • Rachel says

      October 2, 2018 at 7:13 pm

      So thrilled to hear that you and your husband loved it, and I hope you guys love it even more with the sausage and bacon! :) Thanks so much for sharing your feedback, Lin.

      Reply
  59. Kristen Stevens says

    October 4, 2018 at 8:20 am

    This recipe sounds wonderful but i was just wondering if i could make the chili without all the beans. If I just use kidney beans, how many cans do i need? We are having a chili cook-off at work and i would really like to bring this in.

    Reply
    • Rachel says

      October 5, 2018 at 4:08 pm

      Hi Kristen, you would use an equal amount of beans no matter which kind you use. Using all of one kind is totally fine!

      Reply
  60. Andrea says

    October 7, 2018 at 9:44 am


    Loved, Loved, Loved this recipe!!! Its definitely my favorite! Because I’m such a smoked paprika fan, I added an equal amount (1 TB) to the recipe. My Dad said he needed a scraper for his bowl…definitely a compliment! Thanks for sharing!

    Reply
    • Rachel says

      October 7, 2018 at 10:12 am

      So glad you guys enjoyed the recipe, Andrea! Thanks so much for your feedback.

      Reply
  61. Kasie H. says

    October 13, 2018 at 9:32 pm


    This chili is SO. FREAKING. GOOD.

    I added two jalapenos and some Tony Cacheres and Lord have mercy.

    Reply
    • Rachel says

      October 14, 2018 at 8:43 pm

      So thrilled you’re loving it, Kasie! Thanks so much for the feedback.

      Reply
  62. Amber says

    October 17, 2018 at 3:17 pm

    This is so amazing!

    Reply
    • Rachel says

      October 17, 2018 at 4:37 pm

      So glad you’re enjoying it, Amber!

      Reply
  63. Breezy says

    October 26, 2018 at 11:27 pm


    This has become my family’s favorite chii! Ive won cook offs with it, and its just perfect for a chilly night (pun intended!).

    Reply
    • Rachel says

      October 27, 2018 at 7:47 am

      So thrilled to hear you and your family are loving it! Thanks so much for the feedback, Breezy!

      Reply
  64. Crystal says

    October 27, 2018 at 1:21 pm


    #1 at the church chili cook off! Thanks for the recipe!

    Reply
    • Rachel says

      October 28, 2018 at 1:02 pm

      So thrilled it was a hit! Thanks for sharing, Crystal.

      Reply
  65. Cristie Mercer says

    October 27, 2018 at 3:21 pm

    Finally got some cooler weather here in the south and I am eager to try out this recipe tonight! Just curious if you have ever tried this in an Instant Pot? If so, how and did it taste any different?

    Reply
    • Rachel says

      October 29, 2018 at 9:38 am

      Hi Christie, I haven’t tried it in the Instant Pot so I can’t comment on taste. As for how to do it though, you’d want to use the saute function and follow the first two steps, and then add everything in and set it to cook at high pressure. I’m not sure exactly how long it would be for, but I’m guessing around 20 minutes would do the trick! Hope this helps :)

      Reply
  66. Nicole says

    October 29, 2018 at 10:00 am


    Absolutely delicious recipe!! Followed it to the t and it was perfect. We had leftovers and for dinner the next day made chili cheese burgers definitely making again soon.

    Reply
    • Rachel says

      October 29, 2018 at 11:37 am

      So thrilled you guys enjoyed it – sounds so good on burgers! Thanks for the feedback :)

      Reply
  67. LauRelle says

    October 29, 2018 at 1:28 pm


    Just made this chili and it came out great! I didn’t have black beans or bell pepper so left those out and opted for a can of Rotel instead of diced tomatoes. Also added a tablespoon of ACV for a little acid. Loved it!

    Reply
    • Rachel says

      October 29, 2018 at 1:59 pm

      So thrilled you enjoyed it, LauRelle! Thanks for your feedback :)

      Reply
  68. Mirza says

    November 7, 2018 at 7:21 pm

    If I don’t use beer, how many beef bouillon cubes do I use in 2 cups of water?

    Reply
    • Rachel says

      November 8, 2018 at 8:54 am

      Hi Mirza, the boullion package should say the amount per cup of water!

      Reply
  69. April says

    November 10, 2018 at 6:16 pm


    This is my first time making chili and I used your recipe….It was so good, my family loved it!! I made the chili and served it over rice with corn bread. It was delicious. Thank you for sharing your recipe with us!

    Reply
    • Rachel says

      November 11, 2018 at 8:47 am

      So glad it was a hit with your family, April! Thanks for sharing your feedback with me!

      Reply
  70. Jason Sheroan says

    November 14, 2018 at 7:37 pm

    i have never made chili ever and decided to try this recipe. I made it and won my church chili cook off!!! There were some really good chili’s too, and I won! Thank you!!!

    Reply
    • Rachel says

      November 15, 2018 at 9:00 am

      That makes me so happy to hear!! So glad you’re loving it and that it helped you win :)

      Reply
  71. Becky Havis says

    December 8, 2018 at 9:25 pm


    AMAZING! My husband has agreed that I can make this in lieu of his mother’s recipe! WHAT…shut the front door, it is that good and very flavorful!

    Reply
    • Rachel says

      December 9, 2018 at 12:23 pm

      That makes me so happy to hear! So glad it’s a hit over there :) thanks for the feedback, Becky.

      Reply
  72. Dave says

    December 28, 2018 at 9:41 am

    All I can say is ….. WOW! I just made it yesterday for a family of 6 with 4 really picky kids. To a person it was well loved and some even had seconds! Great recipe and thank you for sharing!

    Reply
    • Rachel says

      December 28, 2018 at 10:15 am

      So thrilled it was a hit with your family, Dave! Thanks for the feedback :)

      Reply
  73. Big John says

    December 31, 2018 at 2:55 pm


    Just tried this for New Years Eve!
    Great recipe and ingredients. Admittedly I am a chili snob (think mine is the best). But I tried this and WOW!
    This is great! I’ll be sharing it and using it moving forward. Great job!

    Reply
    • Rachel says

      December 31, 2018 at 3:38 pm

      So thrilled to hear it’s a hit! Thanks so much for the feedback, John.

      Reply
  74. Paul says

    January 10, 2019 at 7:52 am


    Certainly was a winning recipe at our church’s chili cook-off. Made a few modifications:
    – Sub chili peppers for red pepper. (about 4 small peppers)
    – Add 2 tbsp molasses
    – Add 1 teaspoon sugar
    – Add 1 tbsp taco seasoning

    Reply
    • Rachel says

      January 10, 2019 at 10:14 am

      So thrilled to hear that! Thanks for the tips :)

      Reply
  75. Laurel Eby says

    January 13, 2019 at 10:34 pm


    I just made this tonight, exactly as the recipe describes (including a cup of gluten-free beer) and it was DELICIOUS! I think this might be the best chili I’ve ever had, and certainly the best I’ve ever made! And we even get tons of leftovers out of it. I’ll definitely be making this one again!

    Reply
    • Rachel says

      January 14, 2019 at 10:07 am

      So happy to hear that, Laurel! Thanks so much for your feedback :)

      Reply
  76. Ellen Whalley says

    January 24, 2019 at 10:01 am


    I am a bit of a chili “snob” and I have already made your chili twice, both times for guests and both times to stellar
    reviews! It is so good, a definite keeper!!
    Thank you,
    Ellen

    Reply
    • Rachel says

      January 24, 2019 at 10:08 am

      So thrilled to hear you’re loving the recipe Ellen! Thanks so much for the feedback.

      Reply
  77. Michael says

    February 8, 2019 at 1:10 pm


    Won Second place at a local chili cook-off last year with this recipe. This years chili cook-off is Saturday! I will be smoking all the meat this time and letting the whole mixture simmer in the smoker for an hour or two to give it a little smoke flavor. We will see what happens this year!

    Reply
    • Rachel says

      February 8, 2019 at 11:44 pm

      That sounds delicious, Michael!! Hope you win first prize this year :)

      Reply
  78. Kathy Thomas says

    February 9, 2019 at 11:32 am


    I made this for guests we had for the weekend – 3 wonderful couples! I had it with a charcuterie board and it was awesome! I did make a few edits such as adding a dark Modelo beer, using rotell tomatoes with green chili’s and 1 tablespoon of pure cocoa powder (like you use for baking). I served it with apple strudel for a savory sweet combo! It is amazing!! So much depth and very smooth…your recipe is my go to now and I am having fun making it “my own”! Thank you!!!

    Reply
  79. Kathy Thomas says

    February 9, 2019 at 11:36 am


    Served it for a group of 8 adults. Made it my own by adding a whole dark beer, only beef but used 3 and 1/2 pounds, 1 tablespoon of cocoa powder (like you use for baking) and used 2 cans rotell tomatoes as a substitute for one of the cans of diced tomatoes. Amazing! Thank you for this awesome recipe!!

    Reply
    • Rachel says

      February 10, 2019 at 10:58 am

      So thrilled you loved it, Kathy! Thanks so much for sharing your feedback.

      Reply

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